Popcorn-Peanut Munch

2 quarts (8 cups) popped popcorn
1 cup cocktail peanuts
1 cup wheat germ
1 cup seedless raisins
1/2 cup butter
1 cup granulated sugar
1/3 cup honey
1/3 cup water
1/2 teaspoon salt

Preheat oven to 250 degrees F.

In a large bowl toss together popcorn, peanuts, wheat germ and raisins. Set aside.

In a buttered 2-quart saucepan melt butter; stir in sugar, honey, water and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture begins to boil. Continue cooking until mixture reaches 250º or the hard ball stage on a candy thermometer.

Pour slowly over popcorn/peanut mixture, stirring to coat.

Spread into two buttered 15 ½ x 10 ½ x 1-inch baking pans.

Bake in oven for 45 minutes, stirring every 10 or 15 minutes.

Cool in pans. Store in covered container or plastic storage bags.

Makes about 10 cups.

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Ultimate Velveeta Nachos

1 lb. extra-lean ground beef
7 cups (6 oz.) tortilla chips
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced black olives
1/3 cup Breakstone’s or Knudsen Sour Cream

Brown meat; drain.
Arrange chips on microwaveable platter; top evenly with Velveeta. Microwave on HIGH 2 min.. or until Velveeta is melted. TOP with meat and remaining ingredients.

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Karo Fiesta Krunch

1/2 cup Karo® Light or Dark or with real Brown Sugar Corn Syrup
4 cups corn flakes
8 cups popped corn
2 cups corn chips
1 cup tortilla chips
1 cup roasted peanuts
1/2 cup margarine or butter
1/4 cup brown sugar, packed
1 (1.25-ounce) package taco seasoning mix

Preheat oven to 250°F.

Combine corn flakes, popped corn, corn chips, tortilla chips and peanuts in a large roasting pan.

Combine Karo®, margarine, brown sugar and taco seasoning in a medium saucepan. Bring to boil over medium-high heat, stirring constantly.

Pour over cornflake mixture; toss to coat well. Bake 60 minutes, stirring every 15 minutes. Cool, stirring frequently. Store in tightly covered container.

Cooking with Brown Sugar: 51 Recipes

Cheddar Pecan Crackers

1 pound butter, softened
1 pound sharp cheddar cheese, grated
1 cup toasted chopped pecans
1 teaspoon cayenne pepper
1 teaspoon salt
1 to 1 1/2 cups flour

In a large bowl, combine butter and cheese into a paste. Stir in pecans.

In a separate bowl, whisk together 1 cup flour, salt, and cayenne. Slowly add flour mixture to cheese, mixing until a stiff dough forms. Add remaining flour if needed; the desired consistency is slightly looser than pie dough. Split dough in half, and roll each half into a 1″ thick log. Roll each log in wax or parchment paper and wrap with plastic wrap. Chill for a minimum of 3 hours (overnight is preferable).

When dough is chilled, remove plastic wrap and parchment paper. Slice dough into 1/4″ slices and place on baking sheets lined with silicone mats or parchment paper, 1″ apart. Chill dough rounds on the cookie sheets for 30 minutes.

Preheat oven to 350 degrees. The trick to crisp crackers is sliding the ice-cold dough into a hot oven, so make sure to move directly from the refrigerator to the oven. Bake for 12 minutes or until crackers are lightly brown around the edges. Cool on pans for 5 minutes before transferring to racks to cool completely.

Makes 30-40 crackers.

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Easy Candied Nuts

1/4 cup (1/2 stick) butter or margarine
2 egg whites
1/8 teaspoon salt
1/4 cup sugar
1 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
1 pound shelled mixed nuts (about 4 cups)

Begin heating oven to 325°F. Place butter in 15-1/2 x 10-1/2 x 1-inch jelly roll pan and place in oven until melted. Remove pan from oven and set aside.

Beat egg whites and salt in medium bowl with mixer at medium speed until foamy. Add sugar and beat until soft peaks form. Beat in Karo®. Stir in nuts, coating well. Pour mixture into prepared pan; spread in a single layer.

Bake 10 minutes. Stir nuts thoroughly. Return nuts to oven to bake 10 minutes longer; stir and bake 10 minutes more. Remove from oven. Stir for 5 minutes to break up nuts and cool slightly.

Continue stirring and breaking up nuts until lukewarm, 15 to 20 minutes. When cool enough to handle, separate into small pieces; cool completely.

Store in an airtight container.

Yield: 5 -1/2 cups

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Great Granola

2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons vegetable oil
1/4 teaspoon cinnamon
3/4 cup raisins

Heat the oven to 375°F.

Combine the oats and almonds in a medium bowl.

In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend.

Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes.

Remove from the oven and add the raisins. Cool completely before serving.

This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.

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Crazy Corn Dogs

2 tablespoons yellow cornmeal
1 can (11.5 oz each) refrigerated cornbread twists
1 pkg (12 oz each) Hebrew National Beef Franks (7 franks)
2 tablespoons Knott’s Berry Farm Concord Grape Jelly
1/2 cup Hunt’s Ketchup

Preheat oven to 375F.

Sprinkle cornmeal on large cutting board. Unroll dough on cornmeal; separate dough into 8 long strips.

Make each corn dog: Press together dough at perforations and flatten slightly. Spiral wrap 1 dough strip around each frank. Place on ungreased baking pan so both ends of dough are under franks. Discard remaining dough strip or bake with wrapped franks and use for dipping into sauce.

Bake 13 to 15 minutes, or until golden brown.

Place jelly in small microwave-safe bowl. Microwave on HIGH 15 to 20 seconds, or until jelly is melted. Stir in ketchup; mix well. Serve with corn dogs for dipping.

Makes: 7 servings (1 corn dog each)

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Caraway Cheese Crisps

1 cup butter or margarine; -softened
2 cups sharp cheddar cheese;-shredded
2 cups all-purpose flour
1 teaspoon ground red pepper
1/4 teaspoon salt
1 cup pecans; finely chopped
2 teaspoons caraway seed

Beat butter at medium speed with an electric mixer; gradually add cheese, beating well.

Combine flour, red pepper and salt; gradually add to cheese mixture, mixing after each addition. Add pecans and caraway seeds, mixing until thoroughly blended.

Shape dough into 3/4 inch balls. Place on ungreased baking sheets; flatten each dough ball with a fork dipped in flour.

Bake in 350 degree oven for 15 minutes or until lightly browned around edges. Remove to wire racks to cool.

Store in an airtight container.

Yield; about 5 dozen.

Notes: Caraway-Cheese Crisps may be frozen up to three months in an airtight container. Thaw at room temperature just before serving.

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Valinda’s Oyster Crackers

1 pound oyster crackers
1 packet of ranch buttermilk salad dressing (dry mix)
1/4 teaspoon lemon pepper
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
3/4 cup oil
salt and pepper to taste

Mix all ingredients together. Season with salt and pepper.

Spread on a baking sheet and bake in a 200 degree oven for 10 minutes. Take out of oven and stir crackers well. Bake for 10 more minutes.

Cool and store

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Ranch Oyster Crackers Mix

1 package unsalted oyster crackers
1 can mixed nuts
1/2 package fish crackers
3/4 cup vegetable oil
1 package Hidden Valley Ranch Mix (buy or make your own ranch mix)
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried dill

Preheat oven to 250.

Mix oil, dressing mix, and all seasonings together.

Pour crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil mixture over and stir well to coat all crackers and nuts. Bake for 15 minutes. Do not overbake.

Store in air-tight container.

Serving size: 24

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